Baked Enchilada Pork Steaks

Name: Baked Enchilada Pork Steaks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 carrots, peeled, shredded; 113 grams (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened; 118 milliliters KRAFT Zesty Italian Dressing, divided; 237 milliliters KRAFT Shredded Monterey Jack Cheese; 237 milliliters frozen peas; 454 grams thin boneless pork blade steaks; 283 grams can red enchilada sauce; 454 grams yuca (cassava), peeled, shredded

You can never have too many main course recipes, so give Baked Enchilada Pork Steaks a try. One serving contains 467 calories, 25g of protein, and 22g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is typical of Mexican cuisine. It will be a hit at your valentin day event. A mixture of peas, philadelphia cream cheese, yuca, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cream cheese you could follow this main course with the Cream Cheese Dessert Wedges as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oven to 400F.

Equipment you will use

Oven

Combine yuca, carrots and 1/4 cup dressing in 13x9-inch pan sprayed with cooking spray; spread to form even layer on bottom of pan. Top with meat, overlapping pieces if necessary.

Ingredients you will need

Cooking Spray

Carrot

Spread

Meat

Cassava

Equipment you will use

Frying Pan

Blend enchilada sauce, cream cheese and remaining dressing in blender until smooth; pour over meat.

Ingredients you will need

Enchilada Sauce

Cream Cheese

Meat

Equipment you will use

Blender

Bake 18 to 20 min. or until meat is done. Top with peas and cheese; bake 5 min. or until peas are heated through and cheese is melted.

Ingredients you will need

Cheese

Meat

Peas

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Blender

Ingredients

Servings:

carrots, peeled, shredded 113grams

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened 118milliliters

KRAFT Zesty Italian Dressing, divided 237milliliters

KRAFT Shredded Monterey Jack Cheese 237milliliters

frozen peas 454grams

thin boneless pork blade steaks 283grams

can red enchilada sauce 454grams

yuca (cassava), peeled, shredded

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Stoltz Organic Pinot Noir. It has 5 out of 5 stars and a bottle costs about 26 dollars.